Kernels of goodness
Spicing up your sweetcorn
We have been eating a lot of sweetcorn lately due to its enticing price tag. Sweetcorn is best eaten within a few days of picking (if not on the day of). For the freshest experience, when purchasing corn, look for bright green, crisp outer husks and, if you peek inside at the kernels, they should be shiny and pearly, not at all shrivelled or dry.
Here are a few recipes that make the most of this seasonal beauty.
Grilled corn and black bean soup with tortilla toasties
It is not unusual to find soup served for dinner at our family table, especially as we head towards the cooler months.
I like to serve soup with toasties, and often salad on the side, so it feels like a complete meal.
Preparation time: 15 minutes Cooking time: 25 minutes Serves 4 For the soup
2 sweetcorn (or use 2 cups frozen corn kernels)
1 tbsp olive oil
1⁄2 red onion, finely chopped
1 tsp ground cumin
1 tsp smoked paprika
Pinch of chilli flakes
1 tsp dried oregano 150g chorizo or smoked salami, roughly chopped (optional, or add an extra
1⁄2 tsp smoked paprika)
1 zucchini, sliced
250g green beans, cut into 3cm lengths
2 tbsp tomato paste
4 cups (1 litre) chicken or vegetable
stock
400g can black beans, drained
Salt to taste
Chopped fresh parsley to serve
For the tortilla toasties
8 small wheat or corn tortillas (or wraps)
1 1⁄2 cups (150g) grated cheese 1⁄4 cup sliced jalapeno, chopped (optional)
Remove the husks from the sweetcorn and grill the whole cob on a hot barbecue plate, or in a large frying pan, until the corn is lightly charred.
Meanwhile, in a large saucepan, heat the olive oil over amoderate heat. Add the onion and saute for 5minutes, until softened. Add the spices, oregano, chorizo, zucchini and beans and cook for 5 minutes. Add the tomato paste and muddle over the heat for 1more minute. Pour in the stock and bring to a simmer.
Slice the grilled corn off the cob and add to the pan, alongwith the black beans. Simmer for 10minutes, then season to taste and serve.
Make the tortilla toasties. Heat a heavy-based frying pan over a moderate heat. (You could also use a sandwich/panini grill for this step.) Lay a tortilla on the bench and scatter with 1⁄ of the cheese and jalapeno (if 4 using). Top with another tortilla and carefully slide the toastie into the hot pan. Cook until golden on both sides and the cheese has melted. Transfer to a chopping board. Repeat with the remaining tortillas and cheese. Chop the toasties into wedges to serve alongside the soup.
Grilled corn salsa salad
I often serve this salad alongside soup and toasties.
It could also become a salsa to serve with corn chips and guacamole by dicing the red onion and tomatoes more finely.
Preparation time: 15minutes Serves 4 as a side
1⁄2 red onion, thinly sliced
Salt to taste
Juice of 1 lime or 1⁄2 lemon, about 2 tbsp
1 sweetcorn, husks removed About 400g tomatoes – I used a combination of homegrown cherry and beefsteak tomatoes
1 tbsp olive oil
Small handful fresh basil leaves, torn
Soften and sweeten the red onion by placing into a small bowl and adding a generous pinch of salt and a good squeeze of lime juice. Massage briefly with your fingers and set aside.
Slice the corn kernels off the cob and scoop into a serving bowl (cook the sweetcorn first, if preferred, but it is quite delicious raw).
Chop the tomatoes into 2cm chunks and add to the bowl, alongwith the red onion, the remaining lime juice, olive oil and basil leaves. Season with salt to taste and toss to combine. Serve immediately.